As another option, perhaps there are people in your area who have done this before and could do it for you. I would think that it might be frightening to go into this with no experience and who wants to do a trial run on a 100# hog and have all that meat to deal with? I know that in our neighborhood you can get names of people who have the equipment and know-how from the meat packing house (where perhaps you are having your pig processessed?). Good luck.